CHICKEN RATATOUILLE
This French dish uses loads of Mediterranean vegetables and is a perfect way to use up the zucchini flooding your garden! We like to add chicken to ours to make it a whole meal, and we usually serve it over rice. We usually do half a breast per person. This is our family's version, so it doesn't have the eggplant or the fresh tomatoes that you see in most traditional ratatouille recipes (maybe when the kids grow up a little?), but this recipe did get the kids to start eating zucchini and mushrooms, which we never thought would happen!
Provided by Sarah d'
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 49m
Yield 4
Number Of Ingredients 15
Steps:
- Heat olive oil in a skillet over medium-high heat. Add chicken and onion; saute until chicken is still slightly pink in the center, 3 to 5 minutes. Add yellow squash, green zucchini, red bell pepper, and mushrooms. Cook and stir until slightly softened, about 4 minutes. Add garlic; cook, stirring frequently, until fragrant, about 3 minutes more.
- Pour chicken stock into skillet and add tomato paste. Stir in herbes de Provence, cumin, oregano, and celery salt. Stir well. Continue to cook and stir, adding more liquid if necessary, until vegetables are cooked to your preference, 4 to 8 minutes more. Season with salt and pepper.
Nutrition Facts : Calories 359.8 calories, Carbohydrate 17.4 g, Cholesterol 109.9 mg, Fat 12.2 g, Fiber 4.8 g, Protein 46.1 g, SaturatedFat 2.3 g, Sodium 1388.7 mg, Sugar 8.3 g
THE BEST RATATOUILLE
Summer delivers a bounty of fresh vegetables all at once and we scramble to use them up before they become scarce again. This southern French staple is the perfect way to get all your summer goodies into one dish. As the stew slowly simmers, the flavors mingle in the most perfect of ways, giving you a dish that is stunning on its own or equally fabulous served alongside grilled meats or fish.
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 6 servings as a main, 12 servings as a side
Number Of Ingredients 12
Steps:
- Heat 1/4 cup olive oil in a medium saucepan over medium heat until shimmering, about 1 minute. Add the bell peppers, onion and 1 teaspoon salt and cook, stirring often, until the onions are translucent and the bell peppers have softened slightly, about 10 minutes. Add the eggplant, the remaining 2 tablespoons olive oil and 1 teaspoon salt. Cook, stirring often, until the eggplant is very soft, about 8 minutes. Add the zucchini and continue to cook, stirring often, until beginning to soften, about 5 minutes. Add the garlic, tomato paste and red pepper flakes, if using. Cook, stirring often, until the zucchini has softened, about 5 minutes.
- Stir in the tomatoes, bring to a simmer and then reduce the heat to low and cover the pot. Simmer, stirring occasionally, until the ratatouille has reached a thick stew-like consistency, about 10 minutes. Stir in the parsley and basil with salt and pepper to taste. Spoon into a bowl and sprinkle with more fresh parsley and basil before serving.
CHICKEN RATATOUILLE
Ratatouille is a traditional French dish. It is loaded with vegetables and lean chicken making it a healthy and satisfying meal.
Provided by Developed for CFC by www.thislilpiglet.net
Yield 2
Number Of Ingredients 14
Steps:
- Preheat oven to 375° F.
- In a small bowl, mix sauce ingredients, stirring until fully mixed and set aside.
- Slice eggplant and zucchini in ¼" slices and onion and pepper in large slices uniform in size to each other, setting aside for layering.
- In a small skillet, heat olive oil at medium-high heat. Add chicken thighs and sear for 5 minutes on each side. Place each seared chicken thigh into the middle of individual baking dishes and layer sliced vegetables around the outside of the baking dish, rotating vegetables for colour. If preferred, you can assemble in a larger baking dish to serve a meal for two in one dish.
- Sprinkle garlic and sundried tomatoes over the top evenly before pouring the sauce in equal amounts over the top of the vegetables.
- Place into the oven for 35 minutes uncovered, browning the top slightly before removing. Serve warm.
Nutrition Facts :
RATATOUILLE RECIPE BY TASTY
Here's what you need: eggplants, roma tomatoes, yellow squashes, zucchinis, olive oil, onion, garlic, red bell pepper, yellow bell pepper, salt, pepper, can of crushed tomatoes, chopped fresh basil, chopped fresh basil, garlic, Chopped fresh parsley, fresh thyme, salt, pepper, olive oil
Provided by Robin Broadfoot
Categories Dinner
Yield 8 servings
Number Of Ingredients 20
Steps:
- Preheat the oven for 375˚F (190˚C).
- Slice the eggplant, tomatoes, squash, and zucchini into approximately ¹⁄₁₆-inch (1-mm) rounds, then set aside.
- Make the sauce: Heat the olive oil in a 12-inch (30-cm) oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula.
- Arrange the sliced veggies in alternating patterns, (for example, eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper.
- Make the herb seasoning: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables.
- Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.
- Serve while hot as a main dish or side. The ratatouille is also excellent the next day--cover with foil and reheat in a 350˚F (180˚C) oven for 15 minutes, or simply microwave to desired temperature.
- Enjoy!
Nutrition Facts : Calories 230 calories, Carbohydrate 32 grams, Fat 11 grams, Fiber 8 grams, Protein 5 grams, Sugar 16 grams
SHEET PAN RATATOUILLE
Ratatouille is a classic vegetarian French dish that I made in one pan in no time and got the most caramelized and tender vegetables.
Provided by Fioa
Categories World Cuisine Recipes European French
Time 57m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Place eggplant, zucchinis, tomatoes, onion, bell pepper, and garlic in a single layer on the prepared baking sheet. Drizzle with olive oil, rosemary, salt, and pepper; toss vegetables until well coated.
- Roast in the preheated oven until slightly tender; about 20 minutes. Mix and roast for another 12 minutes. Reduce heat to 300 degrees F (150 degrees C) and cook until vegetables begin to caramelize; about 10 minutes. Drizzle with balsamic vinegar.
Nutrition Facts : Calories 163.9 calories, Carbohydrate 23.6 g, Fat 7.6 g, Fiber 9.1 g, Protein 4.3 g, SaturatedFat 1.1 g, Sodium 599.8 mg, Sugar 11.1 g
ROASTED RATATOUILLE CHICKEN
A classic chicken recipe that will keep the crowds coming back for more
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/fan 180C/gas 6. Lay all the vegetables and the tomatoes in a shallow roasting tin. Pour over the olive oil and give everything a good mix round until well coated (hands are easiest for this).
- Put the chicken breasts, skin side up, on top of the vegetables and tuck in some rosemary sprigs, if using. Season everything with salt and black pepper and drizzle a little oil over the chicken. Roast for about 35 mins until the vegetables are soft and the chicken is golden. Drizzle with oil before serving.
Nutrition Facts : Calories 318 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 13 grams carbohydrates, Fiber 4 grams fiber, Protein 37 grams protein, Sodium 0.25 milligram of sodium
CHICKEN RATATOUILLE
Make and share this Chicken Ratatouille recipe from Food.com.
Provided by Lorrie in Montreal
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Saute chicken in oil about 2 minutes per side.
- Add eggplant, zucchini, onion, mushrooms, and green pepper.
- Cook 10 minutes.
- Add tomato and remaining ingredients except.
- cheese and simmer 3-5 minutes more.
- Arrange chicken on top of vegetables and sprinkle cheese over chicken.
- Cook 1 more minute until cheese melts.
- Serve over barley or rice.
EASY RATATOUILLE
A bowlful of this warming, healthy veggie ratatouille provides all of your five a day and packs in plenty of flavour. Serve with pasta or fresh bread
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 1h5m
Number Of Ingredients 11
Steps:
- Dice the aubergine, courgette and pepper into 3cm chunks. Heat the olive oil in a large casserole or deep frying pan over a medium heat. Fry the onion for 10 mins until soft and translucent. Add the chopped veg, turn the heat to high and fry for another 10 mins until softened.
- Stir the garlic into the pan, and toss everything together, frying for 1 min more. Tip in the chopped tomatoes, plus half a can of water (200ml), the dried herbs and the chopped basil. Simmer for 20 minutes on a medium heat, stirring occasionally, until the veg is tender and the tomatoes are thick and coating the veg. Season and add the vinegar and sugar to balance the sweet and acidity of the tomatoes. Scatter with the basil leaves, and serve with rustic bread, or pasta.
Nutrition Facts : Calories 220 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 24 grams sugar, Fiber 11 grams fiber, Protein 7 grams protein, Sodium 0.05 milligram of sodium
CHICKEN WITH RATATOUILLE
Provided by Marian Burros
Categories dinner, main course
Time 35m
Yield 2 or 4 servings
Number Of Ingredients 6
Steps:
- Wash and dry chicken breasts. Sprinkle with pepper.
- Heat oil in skillet and saute chicken over medium heat until breasts are browned on both sides.
- Spread half of the ratatouille on the bottom of two shallow baking dishes; top with chicken breasts. Top breasts with remaining ratatouille, covering well. Sprinkle with cheese.
- Wrap dishes well with double thickness of aluminum foil and freeze or refrigerate.
- To serve, defrost if frozen. If serving 4, transfer ratatouille and chicken to one shallow baking dish and cook, covered, on top of the stove over medium-low heat for 20 to 25 minutes. (If only 2 servings are desired, cook in original baking dish.) If desired, run dish under broiler to brown cheese.
- While chicken is cooking, cook macaroni according to package directions.
ARTICHOKE RATATOUILLE CHICKEN
I loaded all the fresh produce I could find into this speedy chicken dinner. Serve it on its own or over pasta. -Judy Armstrong, Prairieville, Louisiana
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Cut eggplants, tomatoes, peppers and onion into 3/4-in. pieces; transfer to a large bowl. Stir in artichoke hearts, thyme, capers, oil, garlic and 1/2 teaspoon Creole seasoning., Sprinkle chicken with remaining Creole seasoning. Transfer chicken to a 13x9-in. baking dish coated with cooking spray; spoon vegetable mixture over top. Drizzle wine over vegetables., Bake, covered, 30 minutes. Uncover; bake until chicken is no longer pink and vegetables are tender, 30-45 minutes longer. Sprinkle with cheese. If desired, serve with pasta.
Nutrition Facts : Calories 252 calories, Fat 9g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 468mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges
EASY CHICKEN RATATOUILLE
Make and share this Easy Chicken Ratatouille recipe from Food.com.
Provided by Chef amfox
Categories Stew
Time 20m
Yield 5-7 , 5-7 serving(s)
Number Of Ingredients 13
Steps:
- In a wok, add water and steam chicken about 2 minutes.
- Add zucchini, eggplant, onion, green peppers and mushrooms. Cook at medium heat for about 15 minutes until veggies are tender, but firm.
- Add tomatoes and stir. Sprinkle with spices and herbs. Serve hot.
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Cuisine FrenchCategory Pasta, Main CourseServings 4-6Total Time 1 hr 10 mins
- Marinate Chicken: In a bowl, add 1 tbsp olive oil, lemon juice, 1 tsp oregano, garlic powder, 1/2 tsp salt and 1/4 tsp black pepper. Mix well. Add chicken breast. Coat well in marinade and set aside to marinate while you prep rest of the ingredients.
- Prepare Ingredients: Chop basil leaves. Set aside. Peel and slice eggplant to thin slices. Slice zucchini, squash and tomato to thin round slices.
- Sear Chicken: Heat 1 tbsp oil in a non-stick pan. When oil is hot, transfer chicken to pan. Discard marinade. Cook undisturbed for 1-2 minutes, then flip and cook other side for 1-2 minutes or until chicken is golden brown from both sides and not pink. No need to fully cook chicken, just need to sear to lock in juices.
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